From: America's Best Lost Recipes - Pg 120 (Alice L. Everitt)

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 oranges, outer peel removed with a vegetable peeler and reserved and 3/4 cup juice reserved
2 teaspoons orange oil or orange extract
2 cups sugar
16 tablespoon (2 sticks) unsalted butter, softened
5 large eggs, room temperature

8 tablespoons (1 stick) unsalted butter
2/3 cup sugar
1/2 cup bourbon

Adjust an oven rack to the middle position and heat the oven to 350 F. Grease and flour a 12-cup tube pan. Whisk the flour, baking powder, and salt
in a medium bowl. Whisk the orange juice and orange oil in a medium bowl.

Process 2/3 cup of the sugar and the orange peel in a food processor until finely ground. Add the remaining sugar and the butter and process until
smooth. With the machine running, add the eggs, one at a time, and process until light in color. Transfer the mixture to a large bowl.

Using a rubber spatula, fold in the flour mixture and orange juice mixture alternately in two batches until combined. Scrape the butter into a
prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes.

Melt the butter in a small saucepan. Stir in the sugar and bring to a boil. Off the heat, add the bourbon. Remove the cake from the oven and let
rest 10 minutes. Using a wooden skewer, poke several deep holes all over the op of the cake. Slowly spoon the glaze over the cake, giving it time to
soak in; allow the cake to cool completely in the pan, at least 2 hours. Turn the cake out onto a serving platter. Serve. (The cake can be stored at
room temperature for up to 5 days.)

Serves 12.

Note: If you want to make it without bourbon, simply substitute 1/2 cup orange juice and proceed with the recipe as directed. When using orange peel,
be sure to take a paring knife and remove any bitter white pith that may cling to the peel. Garnish with strips of zest if desired.

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